No-Bake Cookie Dough Bars

Vegan, gluten-free and absolutely delicious No-Bake Cookie Dough Bars.

This plant-based cookie dough tastes like actual cookie dough, but it’s edible and super nutritious. You’ll never guess these healthy cookie dough bars are made with chickpeas. Yes, you read that right. Chickpeas are the main ingredient here. It might sound weird, but you won’t taste them and they create the most perfect texture. They also make these no-bake cookie dough bars high in protein and fiber. So, treat yourself, this cookie dough is guilt-free.

These vegan cookie dough bars are fudgy, perfectly sweet and so easy. You need 6 ingredients to make this rich, decadent and addictive sweet treat. The best part is this cookie dough is undetectably healthy. It’s made with chickpeas, coconut nectar (or maple syrup), oat flour, peanut butter and chocolate. Did you know cacao powder is packed with antioxidants?! So choose a 70 % (or more) dark chocolate bar to keep these on the healthier side.

Take this easy no-bake dessert with you, it’s the perfect on-the-go snack, post-workout treat or afternoon pick-me-up. They are super nutritious, but rich and decadent at the same time.

You can store these edible cookie dough bars in the fridge for up to a week, or freeze them for up to a month.

If you try this vegan dessert or snack, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you. We really do!

No-Bake Cookie Dough Bars

A cookie dough recipe that tastes like actual cookie dough, but it’s edible and way healthier! You’ll fall in love with these vegan, gluten-free, high-protein, high-fiber cookie dough bars. They are incredibly delicious and so easy to make.

Course Dessert, Snacks

Cuisine Vegan, Vegetarian

Keyword cookie dough, edible cookie dough, no-bake dessert, vegan recipe

Prep Time 10

Chill Time 15

Servings 12 bars

Ingredients

COOKIE DOUGH:

1 15 oz can of chickpeas (no salt), drained and rinsed - or 1 ½ cups of cooked chickpeas
½ cup + 2 Tbsp oat flour
¼ cup smooth peanut butter
¼ cup coconut nectar or maple syrup
1 tsp vanilla extract
⅓ cup dark chocolate chips

CHOCOLATE COATING;

100 grams of dark chocolate, you can use more chocolate chips or a 70% dark chocolate bar
2 Tbsp peanut butter

Instructions

Pat dry the chickpeas with a paper towel. Try to remove as much moisture as possible.
Add chickpeas, oat flour, peanut butter, coconut nectar or maple syrup and vanilla extract to a food processor. Blend until smooth. This might take a few minutes.
Transfer the dough to a medium bowl and fold in the chocolate chips using a spatula or with your hands.
Transfer the dough to a loaf pan lined with parchment paper and use your fingers or a spatula to press the cookie dough into the base, until it’s even on top.
Melt the chocolate. If using a chocolate bar, roughly chop it. Place the chocolate pieces or chips in the microwave for 30 seconds on medium power. Stir and repeat until 70 – 80 % of the chocolate is melted, the rest will melt as you stir. Be careful not to overheat the chocolate, it will ruin the taste and texture.
Add peanut butter to the melted chocolate. Stir to combine.
Pour the melted chocolate over the cookie dough. Use a spatula to smooth it out in an even layer. Place in the fridge to set.
Slice into bars or squares and enjoy!
Store leftovers in an airtight container in the fridge for up to a week, or freeze them for up to a month.